Roasted Garlic Potatoes in the Oven

Ingredients

• 1.3 kg Potatoes (Russet or Yukon Gold, peeled)
• 1 c. à soupe Sweet paprika
• 5 c. à soupe Extra virgin olive oil
• 1 tête Garlic cloves (unpeeled, keep the skin for jacket roasting)
• 3 branches Fresh thyme (leaves removed)
• 2 branches Fresh rosemary (leaves)
• 1 pincée Fleur de sel (sprinkle while hot)
• 1 pincée Freshly ground black pepper

Instructions

1. Peel and cut the potatoes

   Peel the potatoes using a peeler, remove any eyes, cut each potato in half then each half in half again to obtain evenly sized quarters.

   Time: PT15M

2. Rinse and dry the potatoes

   Drain the quarters in a colander, then dry them thoroughly with a clean kitchen towel, rubbing lightly.

   Time: PT5M

3. Prepare the marinade

   In a mixing bowl, combine the olive oil, paprika and the pulp of one pressed (or crushed) garlic clove.

   Time: PT5M

4. Coat the potatoes

   Add the potato quarters to the bowl, season with salt and pepper, then stir with a spatula until they are well coated with the sauce.

   Time: PT5M

5. Arrange on the sheet

   Line a baking sheet with parchment paper, spread the potatoes in a single layer without overlapping, insert the whole garlic cloves among the pieces, then sprinkle with fresh thyme and rosemary.

   Time: PT5M

6. Preheat the oven

   Preheat the oven to 180 °C.

   Time: PT5M

   Temperature: 180°C

7. First bake

   Place the sheet in the oven and bake for 35 minutes.

   Time: PT35M

   Temperature: 180°C

8. Turn and finish baking

   Remove the sheet, flip the quarters with a spatula, then return to the oven for an additional 10 minutes.

   Time: PT10M

   Temperature: 180°C

9. Season while hot

   Immediately after removing from the oven, sprinkle generously with fleur de sel.

   Time: PT2M

10. Serve

    Place the potatoes on a serving dish and enjoy immediately.

    Time: PT2M

Nutrition Facts

Calories

400

Protein

6.5 g

Carbohydrates

55 g

Fat

15 g

Fiber

7 g

Ingredient Substitutions

• Instead of Potatoes: Sweet potatoes
• Instead of Sweet paprika: Smoked paprika, Mild chili powder
• Instead of Extra virgin olive oil: Sunflower oil
• Instead of Garlic cloves: Garlic powder (1 tsp)
• Instead of Fresh thyme: Oregano
• Instead of Fresh rosemary: Thyme
• Instead of Fleur de sel: Sea salt
• Instead of Freshly ground black pepper: White pepper

Equipment Needed

• Peeler (or paring knife)
• Chef’s knife
• Cutting board
• Large mixing bowl or bowl
• Colander or skimmer
• Clean kitchen towel
• Silicone spatula (or wooden spoon)
• Baking sheet
• Parchment paper
• Oven

Critical Steps — Do Not Skip

• Cut potatoes into uniformly sized pieces
• Dry the pieces completely before coating with oil
• Coat each piece evenly with the marinade
• Flip the potatoes halfway through cooking for uniform coloration

Chef Tips from the Video

• Use fresh thyme and rosemary from the garden for a more intense aroma.
• Add a pinch of smoked paprika for a slightly smoky note.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 2 to 3 days.

Freezer: Not recommended: potatoes may become mushy.

Room temperature: Consume within 2 hours of cooking.

Make-Ahead Tips

• Prepare the marinade and coat the potatoes ahead of time; keep refrigerated up to 2 hours before cooking.
• The potatoes can be partially steamed for 10 minutes then roasted for a time‑saving boost.